Deviled Egg Salad Bites Recipes

DEVILED EGG SALAD SANDWICHES

Steps:

• Place eggs,celery and green onion in a mixing bowl. In a small bowl, stir together mayonnaise, mustard, vinegar, salt and pepper.
• Pour mayonnaise mixture over eggs and celery and toss gently to combine.
• Place about 1/2 cup on each of four slices of bread and top with remaining four slices of bread.
• Tips: if desired, add a lettuce leaf to each sandwich. Also, for added flavor, add one jar (2 ounces) pimiento, drained or 2 tablespoons chopped, drained roasted red pepper to the egg salad; prepare as directed. Also great with a slice of cheese.

DEVILED EGG SALAD

Steps:

• Add eggs to a saucepan. Fill with water until eggs are covered by an inch.
• Bring to a boil. Cover and turn off heat. Leave pan on the burner.
• Let eggs sit in the covered pan for 12 minutes.
• Drain water from saucepan. Put saucepan in your sink and let very cold water run over the eggs for a minute or two. This should cool them enough to handle.
• Gently peel eggs and slice them in half.
• Add halved eggs to a medium sized bowl along with mayo, Dijon mustard, vinegar, paprika and a large pinch of salt and pepper.
• Use a fork to gently mash the eggs into bite size pieces, while combining everything else.
• Serve on croissant rolls and garnish with fresh chives and a pinch of paprika!

DEVILED EGG SALAD BITES

Steps:

• Mix eggs, celery, peppers, mayo and mustard until blended.
• Refrigerate 1 hour.
• Top each cracker with 1 tsp. egg mixture and 1 tomato wedge just before serving.

DEVILED EGG BACON BITES

Steps:

• Put 4 thick-cut bacon slices on a rack set on a baking sheet. Place in a cold oven, set the temperature to 400˚ F and bake 35 to 40 minutes, rotating the pan halfway through. Let cool, then cut each slice into 6 pieces.
• Combine 3 tablespoons mayonnaise, 1 tablespoon yellow mustard, 2 teaspoons relish, 1 teaspoon celery salt, a few dashes of hot sauce and a pinch of pepper in a food processor. Add 2 chopped hard-boiled eggs; puree. Transfer to a piping bag with a star tip.
• Pipe the egg mixture onto each bacon piece and top with paprika and chopped chives.

DEVILED EGG SALAD

Steps:

• Stir mayonnaise, green onion, mustard, salt, garlic powder, paprika, and black pepper together in a bowl until smooth; add eggs and gently mix to coat in the mayonnaise mixture.

EGG BITES

Steps:

• Place the eggs in a small saucepan and cover with water. Place over medium-high heat and bring to a boil. Turn off the heat and cover the pan. Allow the eggs to sit, covered, for 10 minutes. Drain the eggs and shock them in an ice bath.
• Meanwhile for the avocado topping: In a medium bowl, mash the avocado, curry powder, lemon juice and salt with the back of the fork until smooth. Set aside.
• For the olive topping: Place the olives, basil, olive oil and orange zest in the top of a food processor. Pulse together until finely chopped.
• When the eggs are fully cold, carefully peel and halve the eggs. Serve the eggs with the 2 toppings on the side.

DEVILED EGG DIP

Steps:

• Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Remove from the heat and let the eggs stand in the hot water for 15 minutes. Drain. Cool the eggs under cold running water. Peel and chop the cooled eggs.
• Cook the bacon in a large, deep skillet over medium-high heat until evenly browned, about 10 minutes. Drain on a paper towel-lined plate; crumble once cool.
• Combine the eggs, bacon, mayonnaise, mozzarella cheese, paprika, sugar, white wine vinegar, and mustard in a bowl to make a chunky dip. Garnish with paprika.

DEVILED EGG PASTA SALAD

Steps:

• Place cooked pasta in large bowl.
• Add mayonnaise, sour cream, mustard, vinegar, salt and pepper. Mix until well combined.
• Gently stir in hard-cooked eggs.
• Refrigerate 1 to 2 hours or until chilled. Just before serving, top with paprika and pickles.